Ballymaloe Fudge

Ballymaloe House Hotel Located in East Cork


Makes 96 pieces (2cm x 2cm) approx.

  • 1/2 lb (225g/2 sticks) butter
  • 2 lbs (900g) castor sugar
  • 1 410g can evaporated milk
  • 7 fl ozs (200ml/1 cup) water
  • 1 teaspoon pure vanilla extract


Line a swiss roll tin 9 x 13 inch (23 x 33cm) with parchment paper. Melt the butter on a low heat in a wide heavy bottomed saucepan. Stir in the evaporated milk, water and sugar. Bring to a gentle simmer. Cook on a very low heat, stirring constantly, until it reaches the soft ball stage, approx. 45 minutes.

To test, drop a teaspoon of the liquid fudge into cold water, it is ready when a smooth soft ball forms. Allow the fudge to cool in the pan for 3 minutes before whisking in vanilla. Immediately pour into the prepared tin and smooth the surface. Cut while still warm.

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